Sunday, January 20, 2013

Peanut Macarons

Over the holidays, my dad got to thinking: Why stop at almond flour? Why doesn't Sylvia try making macarons with peanut flour?

Since I got a lovely food processor from my future sister-in-law for Christmas, I have been able to make my own flours at home. So I told my dad that I would give peanuts a try.

French Meringue Macarons
(Makes about 40-50 macarons)

250 grams of peanut flour
350 grams of powdered sugar
1 cup of egg whites (from 6-7 eggs)
A pinch of salt
150 grams of granulated sugar
  • Line your baking trays with parchment paper.
  • Separate your egg whites 2-3 days before baking. Cover and store them in the refrigerator. Two hours before you start making your macarons, take the egg whites out of the refrigerator, uncover them, and let them come to room temperature.
  • Weigh out 250 grams of peanuts and 350 grams of powdered sugar.
  • Using a food processor, pulse the peanuts and powdered sugar until they are combined. You'll notice a lovely peanut aroma when you're using the food processor to chop up the nuts. Make sure you do not leave! Keep an eye as you do not want the mixture to start getting clumps, you do not want the mixture to become oily.
  • Sift the peanut flour and powdered sugar if you'd like smoother shells.
  • Using the whisk attachment on your stand mixer, whisk the egg whites with the salt. Slowly pour in the granulated sugar. When the egg whites reach stiff peaks, turn the mixer off.
  • Fold the sifted peanut and sugar mixture with the egg whites. You want to end up with a smooth batter that creates a ribbon when you lift it up from your spatula.
  • When the batter is ready, fill your piping bag and pipe equal rounds on a silicone mat or parchment paper.
  • Carefully tap your tray against the table or counter to eliminate air bubbles.
  • Let the macarons rest in room temperature for about 15 minutes.
  • Preheat the oven to 300°F/150°C (325°F/160°C for a non-convection oven, although a convection oven is preferred for baking macarons).
  • Bake your first tray of macarons for 14-15 minutes.
  • When the macarons are done, let them cool, and then gently peel the macarons off the parchment paper.
There are lots of lovely macaron combinations that go with peanut flavoured shells. Think chocolate, jam, marshmallow, and apples to name a few. The first one that popped into my head was banana. And I didn't even make a cream, although you are most encouraged to do so! I simply sliced the bananas and sandwiched them between the macarons shells. Quick, easy, and delicious.


  1. I love these! Really enjoy the idea of the banana filling. I've only just got almond macarons right but already feel inspired to try using different nuts.


    1. Go for it, we should all be a little nutty sometimes! ;)

  2. These look so delish.. love the idea of just banana on them. Banana is so creamy itself anyway.

    Laura x

    1. Thanks Laura, my thoughts exactly! Bananas are creamy and make a great filling without adding any more sugar or butter!

  3. What a great idea with the Banana!
    I love macarons but have yet to venture out and try to bake my own.
    Looks like a lot of fun! I may have to try it for a birthday coming up.

    1. Thanks Murissa, it's not too difficult, try it! Let me know if you have any questions! =)

  4. I love that you're experimenting with other flours! But, what I really love about this post is the banana in the peanut butter macaron - genius!

    1. Hahahah thanks Stephanie. You have to keep it up too! I can't wait to see more of your macarons!

  5. Such a fun idea...these are super cute! Love. :)

  6. Hi, I try making the peanut macaron shell but mine turn out too hard sob sob.....
    Over bake perhaps ?

    1. Hi Simonne,

      Aww, I don't know what happened, it could be over baked. It's actually OK to bake them a little bit under. I've taken macarons out before that weren't ready yet and popped them back in the oven for a couple of minutes. So it's better to under bake than over.


  7. Hiya! Question: by 40-50 macarons do you mean the whole macarons (which means that it makes probably 90-100 cookie sides that you sandwich the filling between) or does it make 40-50 cookie sides, and you end up with 20-25 actual macarons? Thanks! :)

    1. Hi! It roughly makes around 40-50 completed macarons (depending on how big you pipe the shells) meaning around 90 shells for sandwiching. Hope this clarifies it! :)


Related Posts Plugin for WordPress, Blogger...